Directions: |
Directions:Preheat oven to 350 F. Line the bottom and sides of a 10 inch angel food cake pan lightly greased parchment paper, cut to fit. Stack two baking sheets together and line the top one with parchment paper. Place cake pan on that (this prevents the bottom from browning too quickly)
In a large bowl or large food processor, blend together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the centre, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee, orange juice and rye or whisky. Blend well, making sure that no ingredients are stuck to the bottom. This is a thin batter.
Spoon batter into prepared pan and sprinkle top of cake (s) evenly with almonds. Place cake pan on baking sheet.
Bake until cake tests done, that is, it springs back when you gently touch the cake
centre, 55–65 minutes.
*See notes below for additional baking times*
If cake seems done but still seems a bit wobbly in center, lower the oven temperature and give it 10–20 more minutes. This is very important — give the cake the amount of baking it needs.
Let cake stand fifteen minutes before removing from pan.
* If you prefer not to use the whisky, replace it with orange juice or coffee.
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Personal
Notes: |
Personal
Notes: The very best pan for this cake is a angel food cake pan from Fat Daddios.
I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
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This recipe for Rosh Hashanah Honey Cake is from